Chive Tomato Fusilli

20240315 #breakfastdiary 1003, 3°C/clear, 26 min/exercise (R) When you're steadily committed to doing something, about a million thoughts and reasons come rushing in for why you should quit, skip a day, or take a break. Whenever that happens, I remind myself: I made up my mind, so I #just do it. (I've never thought of it as a secret,) but if there's a secret to consistency, that's it. I bought a bundle of chives and I'm testing (in technical terms 😃) just how #very chive-forward I can go. So today it's #ChiveTomatoFusilli Boil fusilli in salted water for 7-8 minutes. (Since I'll use the pasta water later, prep the rest of the ingredients and the dressing in the meantime, cut 1 tomato into wedges, mince 1 clove of garlic, and cut a good amount of chives into 1cm pieces. Slice half a round of brie into wedges too. (The cheese will melt anyway, so the shape doesn't really matter, but still.) Mix 3 parts olive oil, 1 part wine vinegar, and 1/4 part whole grain mustard well to make the dressing. In a bowl, combine the fusilli, garlic, and cheese, pour in the pasta water, and toss as if trying to gently melt the cheese. It's fine if it doesn't fully melt, though. Add the rest of the ingredients, toss, plate it up, and finish with a good crack of pepper before eating~❤️